LAURA LEE ALICE
COOKS
®
This the perfect dessert to have after a heavy meal when you want just a little
something. I like to use my old custard cups (see below). Pyrex still makes them.
There are also more modern versions too.
Favorite Things
from
the Kitchen
Our Lemon Pudding Cake recipe is wonderful any time of the year. I especially like
it is served warm, soon after it comes out of the oven.
Ingredients
¼ cup all-purpose flour
½ to ¾ cup sugar (depending on your level of sweetness)
1 tsp salt
3 eggs, separated
1 cup milk
¼ cup lemon juice
Preheat oven to 325°F. You will need a greased 9-inch square baking dish* and a
larger dish to hold water.
Instructions
1. In a medium bowl, combine flour, sugar and salt. In a small bowl, beat egg
yolks; mix in milk and lemon juice. Add to flour mixture, mixing well.
2. In a mixing bowl, whip egg whites until stiff but not dry; fold gently into egg
yolk mixture. Pour into baking dish, then place into larger pan filled with 1-
inch hot water.
3. Bake 50 minutes or until top is nice and brown. Cool about 30 minutes; then
serve. Keep leftovers in the refrigerator.
*Mixture can be poured into 6 (6-ounce) custard cups, placed in a
shallow pan filled with 1-inch of hot water. Bake 20 to 30 minutes or until the
top is a golden brown.
Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even
though it may have changed from the original. We will never know the true author of the original recipe, regardless of
what some may say. That's why I go back and look through the oldest cookbooks that I can find. Sometimes it's not the
recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within
the pages. That's where the real story is, finding those simple Southern recipes. -Mac